Cold pressing is an oil extraction method used to produce high-quality vegetable oils while maintaining the nutrients and beneficial properties of the raw material used. In the cold pressing process, a hydraulic press is used to extract the oil from the seeds or nuts at a low temperature, usually no higher than 40-50 degrees Celsius.

This method is considered healthier and more beneficial than other methods of oil extraction, such as solvent extraction, which often involves the use of chemicals and high temperatures that can degrade the nutrients and other beneficial components of the oil. Additionally, cold pressing produces oils with richer, more complex flavors and aromas, making them ideal for use in the kitchen.

An organic olive oil is produced from olives grown without the use of pesticides, herbicides or other synthetic chemicals. This type of oil is produced following the principles of organic farming, which promotes the use of sustainable and environmentally friendly agricultural practices.

In addition to being produced without synthetic chemicals, organic olive oil must also meet the same quality requirements as conventional extra virgin olive oil, which means that it is obtained through mechanical processes that do not involve the use of chemicals or high temperatures.

Extra virgin olive oil is the highest quality olive oil, and is characterized by being a completely natural oil without additives. It is obtained by mechanical extraction of the olives, without using chemical products or high temperatures that can alter their flavor, aroma and nutritional properties.

For an olive oil to be considered extra virgin, it must meet certain criteria established by the European Union in terms of its acidity, flavor and aroma. The maximum acidity allowed for extra virgin olive oil is 0.8 degrees, and the flavor and aroma must be characteristic of fresh and healthy olives, without perceptible defects.

EVOO is the abbreviation for "Extra Virgin Olive Oil". It is commonly used in Spain and other countries to refer to this type of oil, which is considered the highest quality olive oil. The term EVOO has become popular in recent years as a shorter and more practical way of referring to this type of oil.